Puerto Rican Mamposteao Rice - cooking recipe

Ingredients

2 teaspoons extra virgin olive oil
1/4 cup ham, diced
1 (15 ounce) can pink beans
1 small potato, chopped in 1/2 in cubes
1 cup onion, chopped and divided
1/2 cup green pepper, chopped
2 teaspoons garlic, minced
1/4 cup cilantro, chopped (I like regular ol' parsley)
salt and pepper
1 (15 ounce) can tomato sauce
water
2 teaspoons extra virgin olive oil
2 teaspoons unsalted butter
1/4 cup white wine
2 cups cooked white rice

Preparation

BEANS: Heat olive oil in a medium saucepan and add cooked ham. Saute for about 1 minute on medium high heat. Add 1/2 cup onions, green peppers, garlic and cilantro. Cook for about two minutes
Add salt and pepper to taste. Add tomato sauce. Keep cooking on medium high for about 1 minute. Add the beans and the potatoes and simmer for about 1 minute stirring frequently. Add the same amount of water using the beans can. Stir, cover and cook on medium low for about 20 minutes. Stir every 3 or 4 minutes. Set aside and let cool for about 5 minutes.
MAMPOSTEAO: In a large saucepan, heat 2 teaspoons of olive oil and the unsalted butter. Reduce heat to medium. When the butter has melted add 1/2 cup of onions. Stir until onions are cooked.
Add the white wine and stir until the sauce is reduced. Add the rice and stir constantly until all ingredients are hot and mixed. Add about 1 cup of the cooked beans stirring constantly. Add more beans as needed (Not necessarily the whole amount), and keep stirring until you get a nice creamy mix.
Serve imediately.